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Chicken–Lemon Balm Broth

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Preparation info
    • Difficulty

      Easy

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By Ben Shewry

Published 2012

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Ingredients

    Method

    Heat the stock to 70°C (158°F). Add the kelp and lemon balm and infuse for 15 minutes. Pass the stock through a sieve lined with muslin (cheesecloth) into a clean saucepan, add the soy sauce and vinegar and check the seasoning. Take a ladle of the seasone

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